Chinese Chicken Salad - cooking recipe

Ingredients

4 cups chicken, cooked and shredded (skin removed)
1 large green cabbage, coarsely shredded
6 -8 green onions, thinly sliced (including some of the green tops)
1/2 cup fresh cilantro, rinsed, stemmed and chopped
1 (5 ounce) can sliced water chestnuts
1 (3 ounce) package Top Ramen noodles (save flavoring packet for another use)
3/4 cup sliced almonds
Dressing
3 tablespoons rice wine vinegar
2 teaspoons dry mustard
4 teaspoons lemon juice
4 teaspoons soy sauce
3 -5 tablespoons sugar (depending on how sweet you like it)
1 large garlic clove (minced or pressed)
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2/3 cup canola oil
2 teaspoons sesame seeds

Preparation

To assemble salad (do this as close to serving as is possible).
Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
To make dressing:
Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
Pour dressing over salad and toss to coat.
This is a great main dish served with some fresh fruit and croissants.
Cooking time reflects the time to roast a chicken.